1 cup almonds
1 cup rolled oats
1 cup whole spelt flour
1/2 cup canola oil
1/2 cup maple syrup
1/4 teaspoon salt
5 tablespoons fruit juice sweetened jam
Preheat oven to 350°F. Put almonds and oats in a food processor and pulse until coarsely ground. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well.
Roll walnut-sized balls of the dough in the palm of your hand to form each cookie, then arrange on two large baking sheets, spacing cookies 2 inches apart.
Press your thumb gently down into the centre of each cookie to make an indentation. Spoon a bit of jam to fit each indentation. NOTE: we ran out of jam so we added a cranberry and two dark chocolate chips to each cookie and that was just as tasty.
Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes.